- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed prep unit operating above 41°F. Food observed at 45° and 44°F. *Food was moved to another unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (Adjust, repair, or replace the unit to restore and maintain food at a temperature of 41°F or below.)
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed floor and wall damage. (wall at mop sink, tile missing infront of chicken fryer, tile missing at base of wall beside fryers, tile missing base of wall back handsink, tile missing at 3-vat sink.
Correction: Repair or replace floor or floor covering and wall or wall covering to make it smooth and easily cleanable.
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11/10/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Improper knife storage observed. (in the gap between prep unit and make table)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prep unit observed at 50°F Tomatoes within are at 56°F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the back hand washing lavatory close to the 3-basin sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/18/2014 | Routine | |
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. Observed a few tiles broken/missing at the 3-vat sink.)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/15/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperature in the drawer cooler. (Breaker was knocked off.)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/04/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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02/15/2013 | Routine | |
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